Northeastern cuisine is not ranked among the "Eight Major Cuisines", but this does not hinder its development. It is even called the "Ninth Major Cuisine". Northeastern cuisine is more influenced by Shandong cuisine. Northeastern cuisine is created by taking the essence of Shandong cuisine, Beijing cuisine, Manchu cuisine and Northeastern peasant cuisine, and at the same time being influenced by Russian cuisine. Northeastern cuisine can be subdivided into Liao cuisine, Ji cuisine, Longjiang cuisine, Mengdong cuisine, etc. Northeastern cuisine is characterized by salty and sweet taste, rich flavor, rich color and freshness, crispy and crispy.

Many of the old Northeastern dishes in the past can no longer be eaten in restaurants. The dishes that were popular in the Northeast in the 1970s and 1980s are now slowly being cooked due to various reasons, including the improvement of living standards or the cumbersome preparation methods. It has slowly disappeared and faded out of the dining table of life. There are many dishes that young people today have never eaten. Let’s take a look at what dishes there are. Have you tried them all?

Crispy white meat, also known as shredded white meat, is made from pork fat and fat, which is battered, fried, and cooked using the shredded method. Some are made using the method of hanging frost. The taste is Crispy and sweet, you won’t get tired of eating it. Nowadays, people's living conditions have improved and they pay attention to healthy diet. Few people eat pork fat, and this dish has gradually faded out of the dining table.

Braised three kinds of pork are made from three kinds of pig intestines, fat intestines, pot belly, and pig liver. It is a traditional Northeastern dish that is smooth and tender when eaten and has a rich flavor.

Suhuangcai Suhuangcai is a special dish and a shredded vegetable. It is made of eggs and starch as the main ingredients, with oil, sugar and other auxiliary ingredients. Soft and crispy, with a sweet taste, it is suitable for all ages. Beat two eggs, add wet starch, spread it into a pancake, fry it with a knife, then boil the syrup and draw the wire. This dish is time-consuming to fry and cannot be sold at a high price, so few restaurants now make it. There are still some restaurants that make this dish again, but the shape is changed. After spreading the pancake, the knife is not changed. When fried into a ball shape, the price has doubled. This dish was also the test dish for third-level chefs in Northeast China.

This dish of braised liver tip is made from braised pork liver. The pork liver is smooth and tender when eaten. Pig liver is the largest poison transfer station and detoxification organ in the body. If the liver fails to remove toxins or its detoxification function decreases, some toxic substances will remain in the liver. Therefore, very few people eat pork liver now. Before cooking, pork liver should be soaked repeatedly in clean water for two to three hours to remove remaining toxic substances.